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Biscuit-Topped Italian Casserole Recipe

Biscuit-Topped Italian Casserole Recipe photo by Taste of Home

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A saucy beef and vegetable mixture is topped with herb biscuits to create a mouthwatering one-dish dinner.—Kathy Ravis, Vermilion, Ohio

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Biscuit-Topped Italian Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6-8 Servings

20 25 45

Ingredients

1 pound ground beef
1 can (8 ounces) tomato sauce
3/4 cup water
1/4 teaspoon pepper
1 package (10 ounces) frozen mixed vegetables
2 cups (8 ounces) shredded cheddar cheese, divided
1 tube (12 ounces) refrigerated buttermilk biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, water and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Stir in vegetables and 1-1/2 cups cheese. Transfer to a greased 13-in. x 9-in. baking dish.
Split each biscuit in half. Arrange biscuits around edge of dish, overlapping slightly; brush with butter and sprinkle with oregano. Sprinkle remaining cheese over the meat mixture. Bake, uncovered, at 375° for 25-30 minutes or until the biscuits are golden brown. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 354 calories, 17 g fat (10 g saturated fat), 71 mg cholesterol, 718 mg sodium, 27 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Biscuit-Topped Italian Casserole in Casserole Cookbook , p54

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Biscuit-Topped Italian Casserole

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(1-1) of 1 reviews

Reviewed on Dec. 30, 2009 by allaboutcookies86

It was very easy to make however, I feel it didn't have a lot of flavor it seemed to lack something. I am not sure what I will try next time to add more flavor, but will make it again.